Sponge cake

Cup of Yum
1. Preheat a convection oven to 350 F / 180 C (or 380 F / 200 C for a conventional oven).
2. Baking parchment paper a 12 x 8 x 3 inch (20 x 30 x 8 cm) rectangular cake mold.
3. Mix the baking powder and the flour and sift them in a bowl.
4. In the bowl of a stand mixer, break the eggs.
5. Add the sugar, the flour and baking powder mixture and the butter. Mix everything with the flat beater until obtaining a homogeneous texture. Do not beat for too long.
6. Pour the mixture into the mold.
7. Tap the mold firmly against the worktop to smooth out and get rid of the air bubbles.
8. Using a spatula, gently smooth out the top.
9. Place the mold on the middle rack of the oven and bake for 25 minutes.
10. Do not open the oven door for the first 20 minutes for baking.
11. The sponge cake is ready when it is golden and has risen well.
12. Remove the sponge cake from the oven and allow to cool for 5 minutes in the mold.
13. Unmold carefully on a rack and let cool completely.

Cream and assembly of the cake

1. Cut the cake into 2-inch (5 cm) squares and place them in a baking dish.
2. Melt the butter in a saucepan and add the milk.
3. Whisk well and add the water. Bring to a boil. Lower the heat to medium.
4. In a large bowl, pour the coconut milk and cornstarch. Whisk well and make sure there are no lumps.
5. Add the coconut milk and cornstarch mixture to the milk mixture and stir constantly.
6. While stirring, add the sugar gradually.
7. Boil for 5 minutes, stirring constantly until thickened.
8. Pour the cream on the sponge cake.
9. Place the latiya in the refrigerator for about 8 hours.
10. Before serving, sprinkle enough cinnamon to decorate and cover the latiya.